483. Braised Beef en Daube. — Add to a piece of braised beef, as for
No. 479, one ounce of salt pork cut into small square pieces, the round
slices of two carrots, and twelve glazed onions (No. 972), also one cut-up
turnip. Put all these ingredients in the saucepan with the beef, three-
quarters of an hour before serving.
484. Braised Beef a la Bignon.— Braise a piece of beef as for No.
479. Take six large potatoes and pare them as -round as possible, scoop
out the insides with a Parisian potato-spoon, being careful not to break
them, parboil them slightly for three minutes on a quick fire, and then
fill them with any kind of forcemeat handy ; place them in the oven with
two tablespoonfuls of clarified butter, and bake well for twenty minutes.
Serve them around the beef, three on each side of the dish.
485. Braised Beef, Eussian Sauce.— Cook a piece of braised beef as
for No. 479, and serve it with a little of the gravy on the dish, and half a
pint of Russian sauce (No. 211) separate.
486. Smoked Beef a la Creme. — Take one pound of very finely minced
smoked beef, put it in a stewpan with half an ounce of butter, cook for
two minutes, and moisten slightly with half a cupful of cream, adding two
tablespoonfuls of bechamel✪ Smoked Beef a la Creme (No. 154), and serve as soon as it boils. (Do
not salt it).
BEEF. 227
487. Beefsteak Pie al'Anglaise. — Slice two pounds of lean beef in half-
inch-square slices, add two sliced onions, and stew together in a sauce-
-pan with one ounce of butter for ten minutes, stir in two tablespoonfuls
of flour, and mix well; moisten with one quart of water or white broth (No.
99), still stirring. Season with a pinch each of salt and pepper, and add a
bouquet (No. 254) ; let cook for twenty minutes, take out the bouquet,
and fill a deep dish with the above preparation. Cut two hard-boiled eggs
in slices, and lay them on top, cover with pie-crust (No. 1077), glaze the
surface with egg yolk, and bake a light brown color for about eight min-
utes in the oven; then serve.
488. Beefsteak Pie a PAme'ricaine.— Proceed the same as for No.
487, but lising in place of the eggs one pint of potatoes cut with a vege-
table-scoop, also one ounce of lard, cut in small pieces, and cooking them
with the beef the same length of time.
489. Corned Beef with Spinach. — Take three pounds of rump or
brisket of corned beef, and put it into a saucepan, covering it with fresh
water; boil briskly for an hour and a half, and serve w'th boiled spinacfy
a 1'Anglaise (No. 940).
490. Corned Beef with Kale-sprouts. — The same as for the above,
only adding two quarts of kale-sprouts, half an hour before the beef is
cooked, then arrange the cooked kale-sprouts on a dish, and put the
corned beef over, and serve. ✪ Beefsteak Pie al'Anglaise
The table
1889Page 167 · 4 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
483. Braised Beef en Daube. — Add to a piece of braised beef, as for No. 479, one ounce of salt pork cut into small square pieces, the round slices of two carrots, and twelve glazed onions (No. 972), also one cut-up turnip. Put all these ingredients in the saucepan with the beef, threequarters of an hour before serving.
484. Braised Beef a la Bignon.— Braise a piece of beef as for No. 479. Take six large potatoes and pare them as -round as possible, scoop out the insides with a Parisian potato-spoon, being careful not to break them, parboil them slightly for three minutes on a quick fire, and then fill them with any kind of forcemeat handy ; place them in the oven with two tablespoonfuls of clarified butter, and bake well for twenty minutes. Serve them around the beef, three on each side of the dish.
485. Braised Beef, Russian Sauce.— Cook a piece of braised beef as for No. 479, and serve it with a little of the gravy on the dish, and half a pint of Russian sauce (No. 211) separate.
486. Smoked Beef a la Creme. — Take one pound of very finely minced smoked beef, put it in a stewpan with half an ounce of butter, cook for two minutes, and moisten slightly with half a cupful of cream, adding two tablespoonfuls of bechamel (No. 154), and serve as soon as it boils. (Do not salt it).
487. Beefsteak Pie al'Anglaise. — Slice two pounds of lean beef in halfinch-square slices, add two sliced onions, and stew together in a sauce-
-pan with one ounce of butter for ten minutes, stir in two tablespoonfuls of flour, and mix well; moisten with one quart of water or white broth (No. 99), still stirring. Season with a pinch each of salt and pepper, and add a bouquet (No. 254) ; let cook for twenty minutes, take out the bouquet, and fill a deep dish with the above preparation. Cut two hard-boiled eggs in slices, and lay them on top, cover with pie-crust (No. 1077), glaze the surface with egg yolk, and bake a light brown color for about eight minutes in the oven; then serve.
488. Beefsteak Pie a l'Americaine.— Proceed the same as for No. 487, but using in place of the eggs one pint of potatoes cut with a vegetable-scoop, also one ounce of lard, cut in small pieces, and cooking them with the beef the same length of time.
489. Corned Beef with Spinach. — Take three pounds of rump or brisket of corned beef, and put it into a saucepan, covering it with fresh water; boil briskly for an hour and a half, and serve with boiled spinach a l'Anglaise (No. 940).
490. Corned Beef with Kale-sprouts. — The same as for the above, only adding two quarts of kale-sprouts, half an hour before the beef is cooked, then arrange the cooked kale-sprouts on a dish, and put the corned beef over, and serve.
Records on this page
Smoked Beef a la CremeBeefsteak Pie al'AnglaiseCorned Beef with SpinachCorned Beef with Kale-sprouts